Lacking the breadth of Rogue’s Smoke A Rauch and less audacious than Rogue’s XL, this sweet beechwood aged ale boasts smoked chipotle-hickory torrent strengthened by earthen hops and white pepper tinge. Herbal residue daubs cured meat illusion at backend.

Wonderful charcoal-charred tawny amber ale (updated as less audacious Rogue Smoke Ale) with thick grain post, smoked salami insurgence, seared beech wood char, and mild creaminess perfect for seafood complement and boat cruises. Though carbonation fades and burnt hop bitterness dissipates, remains absolutely delicious!

Burnt wood chips, resinous hops, and mineral-grained sediment coalesce with silken barley sweetness above charcoal bittering. Beechwood malts punctuate smoky finish. For acquired tastes, since it packs a helluva punch. Great with fish or barbecue dinners.

Dreary ‘one-time ’08 release’ too light up-front to maintain effective rauchbier oeuvre. Singed rye malts bring wood-smoked maple-glazed bacon and beef jerky illusions to dark spicing in need of pricklier hop jab. Lacking prolonged smoked malt intensity of better German rauchbiers, this soapy Side Project’s indistinct.

Pour slowly classy limited edition brown-bodied 9.2% alcohol-smitten smoked beer (to avoid over-carbonation). Whiskey malt sweetness, orange peel bittering, and subtle hop restraint develop better flavor profile if allowed to breathe in the glass. Pleasant barley strand emerges alongside medicinal backdrop where citrus-aided prune juice motif enjoins busy mix. Despite limited appeal for mainstream crowd, experienced pros will enjoy fascinatingly unpredictable splendor.

Dark amber-grained ‘rauch’ beer stays creamier than drier Aecht smoked beers. Beechwood-smoked peat malts gain hard salami slab absorbed by maple honey nut easement conveying heady sweetness to dried cocoa repsite. Sappy pine-combed hop toastiness bastes omnipresent wafting cedar-redwood sear. Strangley, at busy cured meat finish, hints of cherry rhubarb pie or tangelo detected.

White foamy-headed yeast-encrusted pale amber given full-bodied froth by peat-smoked whiskey malts, spicy sour mash, and quaint quince-orange quip. Weighty wheat insistence puts this closer to German Weiss than typical water-based Canadian beer.

Fantastical burnt wood tones and smoked chocolate malts soften brisk-watered black coffee dryness. Syrupy yeast sweetness strengthens brown sugar resolve and black chocolate splurge boosting efficient meat-cured hickory char at dry cocoa bean finish.

Lacey-headed, flaxen-bodied, water-softened German with noticeable yeast viscosity, pungent burnt wood frontage, smoked salami waft, and peppercorn finish. Off-dry hop effervescence caresses buttered mocha and distant prune nuances beneath. Carbonation holds up well, though advertised ‘wheat’ prominence lags.

Neither as consistent nor as complex as Aecht’s better rauchbiers, retaining acute wood chip-burnt cedar-smoked confluence and eerie mushroom-olfacotry nose. At weakening finish, deeper roasted hop inertia would’ve sufficed in place of mere hop-fizzed tease.

Lacking robustness of better German rauchbiers, this Hudson River knockoff gets soapy when promisingly stylistic Band-Aid waft, beechwood char, and cured meat barrage prove fleeting. Instead, bland lemony orange sourness overwhelms dwindled salami, sausage, and glazed ham illusions.

Less assertive than Aecht’s similarly styled German smoked lagers, formidable dry-bodied rauchbier retains sooty wood-kindled peculiarity Rogue Smoke A Rauch fans will enjoy. Hop-charred beechwood and burnt cedar gist receive peat-y rye malting, leveling off honey glazed ham, cured meat, and leathery beef jerky nuances.